Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a measuring cup or your fingers to create an even layer.
- 4
Bake the Crust
Bake in the preheated oven for about 10 minutes, or until lightly browned. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This will take about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese. Mix until well combined.
- 7
Incorporate Eggs and Vanilla
Add the vanilla extract and one egg at a time, mixing well after each addition. Make sure not to overmix.
- 8
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, before serving.